This mousse is fabulous alone, but even better still on top of vanill bean cheesecake!

"In fact I have made it twice in the last couple of weeks and it is a keeper!
The second time I decreased the sugar to 1/3cup with the cream and 1/4 cup with the egg whites. I think next time I will go with 1/2 cup total.
I chilled it in wine glasses and served with fresh berries. It was a hit! :)"

Ingredients

Preparation

Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.

Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream). Gently pour into individual serving dishes and refrigerate at least six hours, or overnight. Serve!

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Reviews

In fact I have made it twice in the last couple of weeks and it is a keeper!
The second time I decreased the sugar to 1/3cup with the cream and 1/4 cup with the egg whites. I think next time I will go with 1/2 cup total.
I chilled it in wine glasses and served with fresh berries. It was a hit! :)